Pumpkin Spice Coffee Creamer

You may have heard that there’s a Pumpkin Spice Latte shortage at Starbucks this year. Gasp! So, the first thing I want to say to say to you is that I think it’s time to make some homemade Pumpkin Spice Latte Syrup, one of the very first things I ever posted to the blog a year ago after weathering my very own personal version of a Starbucks shortage.

The next thing I want to say to you is that I’m a coffee creamer junkie. It’s the truth. We go through large quantities of the bottled sweet stuff in our house, mostly because I can’t drink my coffee without it. And it’s not just a little splash. It’s of the “would you like a little coffee with your creamer?” variety. People make fun of me for it – those coffee purists out there – you know who they are.

So, I woke up one morning recently to a freshly brewed pot of coffee and not a drop of creamer. Blast! In what must have been a moment of exhaustion, I had completely overlooked the fact that we were out of the creamy liquid that makes every cup of coffee drinkable for me. Suddenly, I had an idea. A wonderful, terrific, morning-rectifying, sanity-saving idea. I had a batch of homemade Pumpkin Spice Latte Syrup sitting in a jar in the refrigerator. And I had a carton of half-and-half. Eureka! I’ve found it. Syrup, cream, vanilla + coffee and I was one happy girl again. And let me tell you, I made two big batches of this homemade creamer back to back, and when it was all gone and I went back to the bottled sweet stuff, I had a hard time transitioning back. Because this homemade stuff is that good. In fact, I made sure I had all the ingredients on hand this week to make up another batch.

Pumpkin Spice Coffee Creamer

Stir the ingredients together until well combined. Use as you would regular coffee creamer. Store in a jar or sealed container in the refrigerator. Shake before each use (as the pumpkin will settle to the bottom).